Fermentation

Picture: Gingko Bioworks

‘We’ve had pushback [over genetic engineering] for years now, but the conversation has to change’

Motif Ingredients CEO: 'The idea that technology may need to play a role in food is becoming more and more acceptable'

By Elaine Watson

If printing out DNA sequences that instruct yeast or bacteria to express proteins identical to those in eggs or milk in big fermentation tanks sounds a little ‘unnatural,’ consider how natural, sustainable, or indeed ethical, it is to continue to produce...

As soda sales fall, kombucha rises

As soda sales fall, kombucha rises

By Elizabeth Crawford

Tumbling soda sales have opened the door to the mainstream market for a variety of functional beverages that were previously relegated to the natural channel, including kombuncha sales of which, according to one entrepreneur, grew 41% to $534 million...

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